Herb-buttered baby carrots

Make the herby mustard butter a few days ahead, then microwave your carrots on the day for a speedy vegetarian side. It's the perfect dish for Christmas dinner or a Sunday roast

  • Prep:10 mins
    Cook:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 115
  • fat 9g
  • saturates 5g
  • carbs 7g
  • sugars 7g
  • fibre 3g
  • protein 1g
  • salt 0.3g

Ingredients

  • 80g butter, softened
  • 1 tbsp finely chopped tarragon
  • 1½ tbsp finely chopped parsley
  • ½ tbsp wholegrain mustard
  • 1kg baby carrots

Tip

Steam the carrots instead

If you don’t have a microwave, steam the carrots for 10-12 mins until tender, then toss with the butter in a warm serving bowl.

Method

  1. Mash the butter in a bowl with the tarragon, parsley and mustard, as well as some seasoning. Cover and chill until needed. Can be made up to three days ahead.

  2. Trim the long green tops off the carrots and wash under cold running water, scrubbing them with a clean scourer to get rid of any dirt. Halve the carrots lengthways so they're all the same size, and put in a large, microwave-proof bowl with 3 tbsp water. Cover the carrots with a microwaveable plate or lid and heat on full power for 8-10 mins until just tender. Drain, then toss with the herby butter and serve straightaway.